Pour water and ½ c sugar in a pan but don't stir together. Heat with out stirring on med-high heat until sugar is dissolved. Bring to a boil brushing down sides of pan with a pastry brushed dipped in water, to dissolve sugar crystals. Boil to 240° (soft ball stage). Beat egg whites to form soft peaks. Beat in remaining 2 tbsp sugar gradually and continue to beat until stiff peaks form. While beating egg whites, add boiling syrup in a slow steady stream near the side of the bowl (try not to hit beaters). Continue beating until meringue has cooled completely, about 5 min. Beat in vanilla. Frost cake immediately.
|